Skinny Stovetop Kettle Corn

Make kettle corn at home with this easy, 4-ingredient recipe! It tastes just like the classic treat—nobody can tell it’s secretly healthier & lightened up!

As a little girl, I was incredibly shy and introverted, so I only went to our town’s Saturday Farmer’s Market twice: once to sit with my godmother at her nutritionist booth (where I learned how to eat cherries), and the other time to visit her again after I cut 10” off of my hair for Locks of Love.

All of the people, strollers, and dogs walking up and down that itty bitty narrow street overwhelmed introverted me, so I put my head down and clutched my mom’s had until we reached the “Ask the Dietitian” booth. However, I was brave enough to lift my head just a few inches when I smelled a particular woodsy, caramel aroma wafting from a stall at the far end of the street.

The kettle corn stand, completely covered in black netting with a handful of deep steel kettles inside, always had a line that snaked down the street and around the animal shelter’s dog park. I knew better than to ask Mom to wait in it, but… Boy was it tempting!

Because of that memory (and a few others from baseball games), kettle corn has always been my favorite variety of popcorn. Caramel corn and dark chocolate covered give it a run for its money, but that sweet, crunchy taste wins in the end.

When I posted a cookbook teaser picture on Instagram after spending my afternoon testing popcorn recipes (yes, there’s going to be one in the cookbook!), many of you asked for tips on the best way to make popcorn. So that’s what we’re talking about today, along with this Skinny Kettle Corn recipe!

There are two traditional ways to make popcorn: on the stove (with oil or butter) and in the microwave (usually air-popped). While I love the ease of the latter where I don’t have any dishes to wash, just a brown paper bag to discard when I’m done, it usually leaves a lot more unpopped kernels behind, and it doesn’t actually work for this recipe.

So we’re making this skinny kettle corn on the stove! You’ll need a medium-sized pot with a lid, tongs, and a spatula. To start, we’ll add a teensy tiny bit of butter or coconut oil to the pot. Chances are, it won’t quite cover the bottom surface, and that’s okay! To make the kernels pop, you mainly need moisture and pressure, both of which are created when we put on the lid.

Once your butter has melted, add 3 kernels to the pot and cover it with the lid. You’ll want to shake the pot back and forth every 3 seconds if using butter to prevent it from overly browning or burning. (You don’t have to worry about that as much if you’re using coconut oil!) Then when those 3 kernels pop (yes, wait for all 3! they tell us that there’s enough heat built up inside the pot), remove the pot from the burner and take out the popcorn with the tongs.

Now we’ll add the rest of the kernels and sugar. Plain white granulated sugar. You guys, I tried really, really hard to make this clean-eating friendly. First I used coconut sugar, which burned too easily and turned the popcorn brownish-black. Next I tried agave, which worked better but still burned too many pieces of popcorn.

So granulated sugar is best. It caramelizes right around when the kernels begin to pop, creating that perfect golden crunchy coating. However, you’ll still need to shake the pot every 3 seconds to prevent it from clumping too much and burning.

Once you count 5 full seconds in between pops and the popcorn threatens to push the lid off, you’re done! Immediately pour the popcorn into a bowl so the pieces at the bottom don’t start to burn, and let it cool. Yes, it’s torture! But the sugar is really hot and will burn your tongue. I promise it’s well worth the wait!

I kind of ate kettle corn for dinner that night. It comes from corn, which is a vegetable… Right?

This kettle corn is sweet, caramely, and crunchy—just like traditional recipes, but without the extra calories!

½ cup (70g) popcorn kernels

3 tbsp (36g) granulated sugar

¼ tsp salt

½ tsp unsalted butter or coconut oil

Set aside 3 popcorn kernels. Combine the remaining popcorn kernels, sugar, and salt in a small bowl.

Add the butter to a medium pot, and melt over medium-low heat. Once melted, add 3 popcorn kernels and cover. While holding the lid, shake the pot back and forth every 2-3 seconds until the kernels have popped. Take the pot off of the heat, and carefully remove the popped kernels.

Add the remaining popcorn kernels, and stir with a spatula until they’re evenly coated with the sugar and salt. Return the pot to the heat, cover, and continue shaking it every 2-3 seconds until you can count 5 full seconds between pops. Immediately pour the popcorn into a large bowl, and let it cool for 5 minutes before breaking apart any large clumps.

Notes: For a vegan version, use coconut oil.

Do not raise the heat about medium-low, and if the sugar looks almost completely melted before the second round of kernels begin to pop, reduce the heat to low.

Shaking the pan back and forth every 2-3 seconds will also help prevent the sugar and popcorn from burning. It's better to shake the pan too much than too litte!

Comments

Mmmmm… my favorite kind of popcorn too! We are two peas in a pod! 😉 I’m glad you posted a recipe about doing it on the stove… whenever I get a craving, I’ve been doing it in the microwave and keep feeling like I’m doing something wrong when at least 1/4 of the kernels don’t pop! Can’t wait to try it this way! 🙂

We’re definitely twins separated at birth! 😉 You aren’t doing anything wrong with the microwave; that’s just the way it works. Normally I get at least half of the kernels unpopped, so you’re making better popcorn than me!

Whoa this is way too cool Amy! Who knew popcorn could be so easy – and so healthy! I love kettle corn, especially the grandstand memories of eating it. I think I’ll always associate sunscreen with kettle corn … who woulda thunk? Pinning this!

Yes!!!!! I love kettle corn! I cannot wait to try this recipe, love that you made it so healthy! I don’t own a microwave so I always forget about making popcorn on the stove! Totally inspired- pinning now.

Oh no! I’m so sorry to hear that Jen. Glass/electric stoves can be tricky, but the popcorn should turn out if you leave the heat on medium-low. (I know it’s hard to wait and have that much patience, but I promise it’s worth it!) I hope your next batch turns out better!

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